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Zucchini Cake with Cinnamon Cream Cheese Frosting

zucchini cake with cinnamon cream cheese frosting Dessert
Zucchini Cake with Cinnamon Cream Cheese Frosting
  • Prep 25 min
  • Total 2 hr 5 min
  • Servings 12
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A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ golden cake mix
3/4 cup milk
1/2 cup butter, melted
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups coarsely shredded zucchini (about 2 medium)
3/4 cup chopped walnuts

1 package (8 oz/250 g) cream cheese, softened
1/4 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups icing sugar

Steps

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  • 1
    Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
  • 2
    In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
  • 3
    Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
  • 4
    In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in icing sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Expert Tips

  • Zucchini typically isn’t peeled when used in baking -- just go ahead and shred!
  • Short on time? Substitute Betty Crocker™ Creamy Deluxe™ cream cheese frosting to frost your cake.

Nutrition Information

Nutrition Facts

Serving Size: 12 servings
Calories
450
% Daily Value
Total Fat
26
Saturated Fat
13
Cholesterol
100
Sodium
440
Dietary Fiber
2
Protein
5
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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